Tuesday, January 26, 2010

Taken from one of my new cookbooks, Cooking with All Things Trader Joe's, I decided to try the 'Corny-Copia Bean & Veggie Cassarole.' Obviously, as the title states, all the ingredients are available at your local Trader Joe's.

1 small onion, chopped

1 tsp crushed garlic

2 tbsp olive oil

1 tsp ground cumin

1 15oz can pinto beans

1/2 cup plain yogurt

1 12oz jar Mixed Grilled Vegetable Bruschetta, drained

1 15oz box cornbread mix

Prep cornbread dough to package instructions.

Saute onion, garlic, and cumin in olive oil until soft

Mix beans and yogurt in a large bowl. Stir in onion mix.

In a 8x8" baking dish, spread bean mix as bottom layer.

Spread the bruschetta over the beans as the next layer.

Top with a thin layer of the cornbread batter.

Bake for 35-40 minutes at 375°F, until cornbread is golden brown.

This was the first time I tried TJ's bruschetta. It's very tangy, but makes for a great combination with the sweet cornbread. Expect your kitchen to smell like peppers for a little while though.